Description
Homemade raspberry custard buns bring classic French pastry techniques into modern kitchens with elegant simplicity. Delicate pastry envelops rich custard and tangy berries, promising sweet satisfaction for passionate bakers seeking delightful breakfast or dessert treats.
Ingredients
Scale
- 4 cups plus 2 tbsps (500 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 ¼ cups (300 ml) whole milk
- 1 ½ cups (150 g) frozen raspberries
- 2 large eggs
- 2 large egg yolks
- 6 tbsps (75 g) granulated sugar
- ⅓ cup (65 g) granulated sugar
- 4 tbsps brown sugar
- ⅓ cup (75 g) lightly salted butter
- 4 tbsps (56 g) butter
- 2 tbsps cornstarch
- 2 tsps (7 g) instant yeast
- 1 ½ tsps ground cardamom
- ½ vanilla bean or 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Dough Preparation: Blend warm milk with flour, sugar, yeast, cardamom, and salt in a stand mixer. Knead thoroughly, gradually integrating butter until achieving a silky, elastic consistency.
- First Proofing: Transfer dough to a buttered bowl, allowing it to rise undisturbed until volume doubles, approximately one hour.
- Filling and Shaping: Extend the dough into a rectangular canvas, lavishing it with butter and brown sugar. Scatter frozen raspberries across the sweetened surface. Roll into a compact log, then segment into twelve precise portions.
- Second Proofing: Arrange bun spirals on lined baking sheets, permitting a gentle secondary rise.
- Custard Crafting: Whisk egg yolks with sugar and cornstarch. Warm milk with vanilla, carefully tempering the egg mixture to prevent curdling. Simmer over medium heat, stirring consistently until achieving a luxurious, thick consistency.
- Baking Preparation: Preheat oven to 400F. Create delicate wells in each bun, nestling them with prepared custard. Embellish with an egg wash to ensure a lustrous, golden exterior.
- Baking and Finishing: Bake until buns transform into a rich, golden-brown masterpiece. Transfer to a cooling rack and optional: dust with a whisper of powdered sugar before serving.
Notes
- Temperature Control: Keep milk warm but not boiling when activating yeast to prevent killing the microorganisms, aiming for around 110°F for optimal proofing.
- Dough Elasticity Check: Knead until dough stretches smoothly without tearing, indicating proper gluten development and ensuring soft, tender buns.
- Custard Preventing Curdling: Temper egg mixture gradually by adding hot milk slowly while continuously whisking to maintain smooth, silky custard consistency.
- Freezing Raspberry Tip: Use frozen raspberries directly from freezer to prevent color bleeding and maintain structural integrity during rolling and baking process.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 236
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 62 mg